Dukkah-Spiced Carrots

Ingredients

• Hazelnuts

  House of Bazzini

  ¼ cup or 32g

• Pepitas Pumpkin Seeds

  World Table

  200g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chickpea flour

  (besan)

  1 tbsp or 6g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Butter

  Unsalted

  2 tbsp or 28g

• Carrots

  Raw

  907g

• Dill

  Fresh

  ⅓ cup sprigs or 3g

• Salt

  Table

  ¾ tsp or 5g

Directions

1. To prepare dukkah: Heat a small cast-iron skillet over medium heat. As it heats, combine hazelnuts, pepitas, sesame, coriander and cumin seeds in a small bowl. Sprinkle the mixture into the pan and toast, stirring constantly, until fragrant and light brown, 3 to 5 minutes. Return to the bowl to cool.
2. Sprinkle chickpea flour into the pan. Toast, stirring constantly, until evenly browned, 30 seconds to 1 minute. Immediately scrape into a separate small bowl.
3. Transfer the nut mixture to a spice grinder, mini food processor or blender; pulse until almost evenly ground. Add to the chickpea flour along with peppercorns and cayenne; stir to combine and break up any clumps of nuts and seeds.
4. To prepare carrots: Heat butter in a large skillet over medium heat. Once the foam subsides, add carrots and toss to coat. Cover and cook, turning occasionally, until just tender when pierced with a fork, 12 to 15 minutes.
5. Remove from heat, sprinkle (or toss) the carrots with the dukkah, dill and salt. Serve warm.
6. (source: https://www.eatingwell.com/recipe/255788/dukkah-spiced-carrots/)